Go Back

Gluten Free Rocky Road

Its All Gluten Free
Prep Time 10 mins
Cook Time 5 mins
Course Baking


  • 80 grams Almonds
  • 3 (167g) Fry's Turkish Delight Bars
  • 160 grams Pascall Marshmallows
  • 490 grams Milk Chocolate
  • 50 grams Dark Chocolate


  • Line a baking tray with baking paper (keep in mind that the smaller the tin is, deeper the rocky road will be) 
  • Chop up your marshmallows and Turkish delight bar into bite size chunks (you can cut them as big or small as you want) 
  • Melt your chocolate in a heatproof bowl over a pan of simmering water, and stir until melted. 
  • Now pour some of your chocolate mixture into a small bowl, you don’t need much just a little for the topping (I left about a quarter of the mixture) 
  • With your remaining chocolate mixture add in your almonds, marshmallows and Turkish delight, once combined pour into your lined baking tray. 
  • Now take your chocolate you put aside and pour over the top, then smooth out with a spatula (This allows you to even out the top and fill in any cracks, which means your rocky road will be easy to cut up and less likely to break) 
  • Once you are happy with it tap it lightly on your bench to remove any bubbles, and allow to set. Mine took 3-4 hours to set in the fridge then I removed it and chopped it into my preferred size and left it at room temperature. If you are in a warm climate I would suggest storing it in the refrigerator. 


Fry’s Turkish Delight bars are gluten free in Australia, as are Pascal Marshmallows. As with all gluten free products I advise that you always check the origin and product ingredients at the time of purchase as product ingredients are always subject to changes that can make them unsafe for a Coeliac allergy.